Be that as it may, genuinely, there truly are no words to depict the rich delectability of this saltine toffee. It just takes around 10 minutes to make so it's an ideal a minute ago treat.
I had huge plans this month to post huge amounts of Christmas formulas. I think I have posted perhaps 3 or 4. December is my most loved month but at the same time it's the one time where I feel roused to do every one of the things and end up doing around 2 of those things on my rundown, haha.
- 1 box (13.7 oz) Club Crackers
- 1 can (14 oz) sweetened condensed milk
- 1 cup packed brown sugar
- 1/2 cup (1 stick) salted butter
- 1/4 cup milk
- 1 bag (12 oz) milk chocolate chips (about 2 cups)
Instructions
- Line a 9x13 baking dish with tin foil. Spray the bottom and the sides of the tin foil with cooking spray.
- Place Club crackers in the bottom of the pan so it's covering the tin foil in a layer. You will probably have to break some in order to get the first layer down.
- In a saucepan, over medium heat, combine the sweetened condensed milk, brown sugar, butter, and milk. Stir and let the butter melt. Once butter is melted, turn heart to medium-high and let it cook for 5 minutes, while stirring constantly. It will boil which is what you want.
- Pour 1/3 of the caramel mixture over the layer of crackers and spread out evenly. Repeat this two more times, ending with the caramel layer on top.
- Pour the bag of milk chocolate chips into a microwave-safe bowl and microwave for 2 minutes, stirring every 30 seconds, until the chocolate is melted and smooth. Pour over the top caramel layer and evenly spread out. If wanted, sprinkle some Christmas sprinkles or toffee pieces on top.
- Refrigerate for 2 hours. Lift the bars out of the pan by the overhang of the tin foil and cut into small squares. As the bars sit out at room temperature they will soften slightly. Store leftovers covered in the fridge.
Read more our recipe HOMEMADE CHOCOLATE ORANGE STICKS #desserts #easy
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